Sometimes I cook things because the idea pops into my mind and I can’t let it go. This recipe comes from one of those times. I was driving home, thinking about what I wanted for lunch, and did a mental run through of what was in the fridge and pantry. The broccoli stood out because it was meant to have been used in the night before’s dinner, but we ended up eating leftovers and putting the protein in the freezer. It has been cold lately so thinking about broccoli and the fact that it was cold made an easy leap to soup. Then, knowing I had heavy cream and gouda cheese the soup basically made itself (if only!).
I have made variations of this soup dozens of times, but I have never written it down or even saved other recipes I have followed. It has a very typical soup structure, besides the blanching step, which is optional.
Posts like this bring me joy. I write this blog to share my recipes, thoughts, and ideas. And, this post really feels like the old school blogging, like online journaling for public consumption. It feels a little awkward and vulnerable, but also exciting and fun. I can only hope my writing and sharing makes your brain feel as cozy as this soup makes me feel.
Broccoli Cheese Soup
Ingredients
- 2 tbsp oil
- 1 onion chopped
- 2 carrots peeled and chopped
- 2 cloves garlic chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp granulated garlic
- 1 head broccoli
- 1 russet potato peeled and chopped
- 4 cups chicken broth
- 1 cup cream
- 1 cup cheese shredded
Instructions
Blanch broccoli:
- Fill a medium sized bowl halfway with cold water and a cup of ice.
- Bring a small pot of water to boil, then place broccoli crown side down into the pot.
- Boil for 3-5 minutes, then drain the water from the broccoli and place in ice bath bowl.
Start soup
- Meanwhile, in 4 quart heavy bottom pot bring oil to medium heat, sauté onion and carrot until golden and softened, then add garlic and sauté an additional 5 minutes.
- Add all seasonings.
- Add broth, bring to gentle boil and add potato.
- Remove broccoli from water bath and trim the outer most ends of the florets, almost like shaving the broccoli.
- Reserve this in a bowl.
- Chop the remaining broccoli and add into the boiling pot.
- Allow to cook for 5-10 minutes, just until tender.
- Then, remove the pot from heat, use an immersion blender or scoop the soup into a blender.
- Blend until smooth.
- Return to pot and heat.
- Add cream and cook on low for 5-10 minutes, then add trimmed florets and cheese, stir to fully combine.
- Serve hot.